European Spiced Beef Recipe
Ingredients
| 7- to 9-lb boneless round, rump roast or brisket | ||
| 2 cups brown sugar, packed | ||
| Bay leaves | 4 , broken | |
| 1/2 ounce saltpetre | ||
| Cinnamon | 2 Tablespoon | |
| Allspice | 4 Teaspoon | |
| Cloves | 1 Tablespoon | |
| Nutmeg | 1 Tablespoon | |
| Ginger | 1 Tablespoon | |
| Black pepper | 1 Tablespoon | |
| 2/3 cup coarse pickling salt | ||
Directions
Rub the sugar into all sides of meat.
Place in a deep dish or porcelain pan with any remaining sugar and bay leaves.
Refrigerate overnight.
Next day, combine remaining ingredients and rub in as much of the mixture as you can, then sprinkle with the remainder.
Cover and refrigerate for 2 weeks.
Baste with the liquids in the dish and turn the meat every day.
COOKING METHOD: Lift meat out of the juices into a large kettle and cover with warm water.
Bring slowly to a boil.
Cover and simmer until fork-tender, allowing about 35 to 40 minutes to the pound.
Let cool in the liquid, then drain.
Wrap in a wet cloth.
Weigh down firmly and refrigerate overnight.
Place in a deep dish or porcelain pan with any remaining sugar and bay leaves.
Refrigerate overnight.
Next day, combine remaining ingredients and rub in as much of the mixture as you can, then sprinkle with the remainder.
Cover and refrigerate for 2 weeks.
Baste with the liquids in the dish and turn the meat every day.
COOKING METHOD: Lift meat out of the juices into a large kettle and cover with warm water.
Bring slowly to a boil.
Cover and simmer until fork-tender, allowing about 35 to 40 minutes to the pound.
Let cool in the liquid, then drain.
Wrap in a wet cloth.
Weigh down firmly and refrigerate overnight.
Chef
